Meat a la Mode
Recipe No. 237 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 237 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Add 3 pounds (three No. 56 dippers) diced carrots, 2 pounds (two No. 56 dippers) diced onions and one No. 10 can tomatoes to recipe for braised meat 30 to 45 minutes before meat is tender. Drain stock from meat and vegetables; prepare gravy (recipe No. 511) using stock. Serve gravy and vegetables over meat.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 237, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.